Bistro Style Tuna Niçoise

Ingredients

• 3 tbsp Salted Perfection Santa Maria Select Blend
• 1 lb Fresh tuna steaks (about 1 inch thick)
• 1 lb Baby potatoes (halved)
• 8 oz Green beans (trimmed)
• 4 Large eggs
• 1 cup Cherry tomatoes (halved)
• 1/2 cup Niçoise olives (pitted)
• 1 head Bibb or Boston lettuce (washed and torn)
• 1/2 cup Extra virgin olive oil
• 3 tbsp Red wine vinegar
• 1 tbsp Canola or vegetable oil (for searing)

Instructions

1. Get a large pot of water boiling. Drop in the potatoes and cook them until tender, about 10 to 12 minutes. Fish them out with a slotted spoon and set aside.
2. Throw the green beans into that same boiling water. Blanch them for 2 to 3 minutes until bright green. Immediately plunge them into a bowl of ice water to stop the cooking. Keep that crunch!
3. Lower the heat and gently add the eggs to the water. Boil for 8 minutes for a jammy yolk or 10 for hard-boiled. Cool them in ice water, peel, and cut in half.
4. Pat the tuna steaks dry. Rub them with the canola oil and 1 tablespoon of the Salted Perfection Santa Maria Select Blend. Get a skillet smoking hot.
5. Sear the tuna for 2 minutes per side for rare. Slice it against the grain. Look at that beautiful color!
6. In a small bowl, whisk the olive oil, red wine vinegar, and the remaining 2 tablespoons of Salted Perfection Santa Maria Select Blend until emulsified. This dressing is liquid gold.
7. Toss the warm potatoes with a splash of the dressing.
8. Arrange the lettuce on a large platter. Artfully compose the potatoes, green beans, tomatoes, olives, eggs, and sliced tuna on top.
9. Drizzle the rest of the dressing over the whole salad. Serve it immediately and take a bow. DUNZO!